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My Mounds Bar Recipe…at last!

So, those who know me in “real life” know that I don’t have tons of talents in the kitchen. I don’t bake the perfect pie crust or cook the blue ribbon chili or roast meat or well, anything. I cook nutritious and good food but not award winning or noteworthy. 🙂 It’s okay. I can be honest with myself and others.

I never let my guests go hungry but the foods and desserts I make never get too many comments EXCEPT my Mounds Bars. People actually ask me to make these, ask me if I made these, ask for extras to take home, and ask for the recipe! The recipe came from somewhere years and years ago, but I have changed and tweaked it to my own liking. Finally, I have found the “perfect” Mounds Bar. Through the years when others have asked for the recipe, I have passed it on as I had written it down but not as I actually make it. I just never changed the recipe card to what I actually do! 🙂 It is time to pass to my friends my “real” recipe!

Without further ado, I give you

Leesa’s Mounds Bars

2 cups of crackers crushed (I use Club crackers or saltines, sometimes mixed)

1/2 cup soft butter (no margarine)

2 tbs brown sugar

Mix these well and press into 9×12 pan. Bake for 10 min in pre-warmed oven 350. Should be “stuck together” and only slightly browned.

7 oz of coconut

1 can Eagle Brand Sweetened Condensed milk

Mix these two well and spread carefully on top. I use a knife and fork to spread it out without “smearing” the layer underneath. Bake for 10-15 more minutes. When done, this layer should be “stuck together” and only slightly browned. Don’t overdue this one. 🙂

Top with milk chocolate chips. Spread as they melt. I use nearly a whole bag! 🙂 Cool and cut. You can freeze these and they are just as good when you pull them out! 🙂 Do put wax paper between the layers as they separate easier.